I think I’ve mentioned before that I’m not really a cereal eater. I can’t really explain it… I’ve just never really been into cereal. I think it has something to do with the way it gets mushy in milk. I am one of those “texture” people… And, the texture of cereal in milk is not one that I enjoy.
So, the little bit of cereal that I do eat is generally eaten plain, straight from the box, or sprinkled on top of yogurt and fruit. I’ve also discovered that I like cereal bars… And, they are super easy to make at home! I have Jennifer Perillo to thank for my rediscovered love of making granola bars. The recipe in her Homemade with Love cookbook is just perfect… I’ve made the original recipe a dozen times and now I’ve started playing around with different cereals, nuts, and dried fruits.
The swag bags at this summer’s Big Summer Potluck included a bag of gluten-free muesli from Bob’s Red Mill... I knew that there was no way I’d eat it in it’s typical cereal form, but there was no way I was going to let it go to waste. Instead, I made these easy muesli bars.
One thing that I loved about these bars was that the crispy brown rice cereal adds that nice crisp texture that you’ll find in store bought granola bars. It’s the perfect balance between all crispy rice (i.e. a rice krispie bar) and all granola. And, if you use gluten-free muesli, they are also gluten-free!
They are perfect for a quick morning breakfast when you’re on your way out the door… And, I also think they’d be a perfect snack for the kids in the afternoon after school. Fortunately, they’re super easy to make, so you won’t have to slave in the kitchen for more than a minute or two!
Cranberry Muesli Bars
Makes about 16 servings
(Adapted from Homemade with Love)
- 3/4 cup brown rice syrup
- 2 tablespoons extra virgin olive oil
- 2 cups gluten-free muesli
- 1 1/2 cups crispy brown rice cereal
- 1 cup sweetened dried cranberries
Preheat the oven to 350°F. Line a 9 by 13-inch pan with parchment paper and set aside.
In a small microwaveable bowl (or a liquid measuring cup), combine the brown rice syrup and olive oil. Microwave on high for one minute, then whisk until the mixture is smooth and well combined.
Meanwhile, combine the muesli, brown rice cereal, and cranberries in a large mixing bowl. Mix well. Pour the brown rice syrup mixture over the cereal and stir well to evenly coat all of the cereal.
Transfer the mixture to the prepared pan, and use greased hands or the back of a measuring cup to press the mixture down evenly in the pan. Bake for 15 – 20 minutes, until the bars are golden on top. Let the bars cool completely in the pan before removing with the parchment paper and slicing into individual bars.
Wrap individually for snacks or keep the bars, layered with waxed paper or parchment paper, in an airtight container.
Please Note – The links to Homemade with Love provided in this post are Amazon affiliate links. If you purchase the cookbook (or another item) after purchasing on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!
I hate how cereal gets mushy in milk too – I’ve actually been eating a ton of dry cereal lately for a quick and easy breakfast. But these bars look like a much better idea, and so easy too! Who knew?
See now I DO like cereal but I also love the look of these. Gorgeous Jen!
These could be a perfect little afternoon snack!
Love the look of these! I like cereal in general but hate muesli! This would be a great way to use up what’s left in the jar! If I were to use honey instead of syrup, do you think quantity would stay the same? Many thanks!
Hi, Eleni – It’s certainly worth trying honey instead of brown rice syrup. I think it would probably work, but my guess is that the bars will be a bit softer and might crumble more since the honey isn’t quite as sticky and thick. If you give it a try, please let me know how it turns out!
These bars not only look yummy but healthy too, well except if you eat them all up at once :)
Yum these look like the perfect snack :) so tasty!